How to Make Spring Potato Salad with Green Beans ~ Vegetarian

Bring the Spring to Your Table Any Season

with This Refreshing Healthy Salad!

Spring Potato Salad with Green Beans is sure to please you, and your family and guests. It’s light yet fulfilling, and deliciously flavored with garlic and lemon juice. It is as healthy as a dish could be with Green Beans, poached Potatoes, fresh Parsley, Lemon, and Black Olives.

Spring Potato Salad is prepared as simple and as rich as you want it. However, the basic remains the same: Poached potatoes with the Lebanese dressing of garlic, lemon juice and Extra-Virgin Olive Oil.

This super easy and delicious recipe, which I am providing you with today, is inspired from a recipe my very good friend Ibtissam B. taught me, long ago.

My neighbor back then, and one of the best skillful cooks I have ever met, she was a joy to watch cooking and sharing her dishes. Her Tabbouleh was one of them, as I mentioned in that recipe. Two decades later, I still say “Ibtissam’s Salad” for this Spring Potato Salad with Green Beans. 🙂

A Salad of Great Health Benefits

This Lebanese Spring Potato Salad provides you with the health benefits of the green beans and the potatoes, adding to those of the olives, the parsley, the lemon, and the garlic.

I recently posted the Health Benefits of Potatoes, in image, for my recipe Lebanese Crispy-Gold Potatoes. I am now glad I took the time to design it so I can share it with you, also here, in case you have missed it.

Spring Potato Salad: The Recipe

This dish is popular in Lebanon, mostly without the Green Beans and the Black Olives. For a healthier, richer, tastier and more consistent dish, follow my Ibtissam recipe here.

You may also turn it into a vegetarian main dish by adding tuna and a couple of poached egg.